Physicochemical, biochemical characteristics and Antioxidant Properties of Camel Milk and Urine mixed and separated

Abstract

Camel milk is renowned for its nutritional and therapeutic properties, while camel urine is also used for its curative effects. However, there are few in-depth scientific studies on the combined effects of these two biological products. This research aims to explore, firstly, the physicochemical properties of camel milk, urine, and their mixture; and secondly, the antioxidant properties of camel milk according to the lactation stage and of urine, as well as the effects of their mixture and pasteurization The results show that adding urine to milk increases the acidity and slightly changes the pH. The chemical composition of milk changes according to the stages of lactation, with an increase in fat and salt content and a decrease in non-fat solids, lactose and protein. The protein content increases in the blends, while vitamin C decreases. Concentrations of flavonoids and polyphenols vary between the blends. Antioxidant activity is highest at the end of lactation, with camel urine having the highest inhibition percentage. Pasteurisation reduces the antioxidant activity of the mixtures. The results highlight the significant therapeutic properties of camel urine and milk, especially in raw form, due to their richness in organic and inorganic molecules. Pasteurisation negatively affects these properties, suggesting that raw mixtures may provide greater health benefits.